Pumpkin Snowy Mooncake with Bean Paste
1.
Pour milk, sugar, and oil into the basin and stir well.
2.
Pour in glutinous rice flour and rice flour and stir well to form a thin batter.
3.
Let the stirred thin batter stand for 30 minutes, then put it in a steamer and steam it on high heat for about 15 minutes.
4.
Peel and remove the flesh of the pumpkin, cut into slices, and put it in a microwave oven box into the microwave to cook.
5.
Press the ripe pumpkin into puree. 6, 7, 8. Divide the red bean paste made in advance into even equal parts.
6.
Put the steamed batter and the pumpkin puree together, stir it with a spoon until it is completely integrated, and then wait for it to cool, and the pumpkin snow skin will become.
7.
Fry a small amount of glutinous rice flour in a frying pan and use it as cake flour.
8.
Divide the red bean paste made in advance into even equal parts.
9.
Pat the cake powder on your hand to prevent sticking, take an appropriate amount of snow skin and squeeze it in the palm of your hand, put a piece of red bean paste, wrap the red bean paste with the ice skin, and slowly push up to wrap the bean paste and close the mouth.
10.
Sprinkle some cake powder in the mold to make the cake powder evenly stick to the mold wall, then put the wrapped snowy dough into the mold and compact it with the palm of your hand.
11.
Press it out again, and the snowy mooncake is ready.
12.
Put the finished mooncakes in the refrigerator and chill for 2 or 3 hours before you can enjoy them.
Tips:
1. Generally speaking, sticky rice noodles are rice noodles, which can be used to reduce the viscosity of ice skin.
2. The fillings of snowy moon cakes are added as you like.
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